Slow & Sear/temp probe question

[Mosca]

Where do people place the probe? I had it between the racks of ribs, but then I decided that wouldn't give me an accurate pit temp (too close to the cold meat) so I moved it to between the water tray and the first rack of ribs. Here's the setup:



Thanks! (I love my BGE, but all this extra real estate on the cooking rack is heaven!)

[Big Dawg]

I actually fiddled with a little bracket and an alligator clip so I can mount one in the dome.  I know that it doesn't give me the temp at grate level, but I was having the same concerns.  Now at least, I'm getting a consistent temp read no matter what I'm cooking.

Obviously, I'm not using this with the vortex.





BD

[Travis]

Lookin at your set up looks like you could put it on either side. Should be pretty accurate.


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[JackofAllTrades]

According to something I read at the SnS site, the temperature across the indirect side of the grill grate should be relatively the same so I usually put my probe on either end as @Travis alluded to. That has seemed to work pretty well.

Correct me if I'm wrong @ABCbarbecue

[ABCbarbecue]

According to something I read at the SnS site, the temperature across the indirect side of the grill grate should be relatively the same so I usually put my probe on either end as @Travis alluded to. That has seemed to work pretty well.

Correct me if I'm wrong @ABCbarbecue

This is correct.  Temps tend to be within about 20 F all over the indirect side, and the spot that's warmer tends to move around, so you end up with basically even cooking.  I've tested this many times.

The temperatures do increase noticeably as you get ABOVE the grate.  It's hotter 4 inches above the grate than at grate level.  Because of this I recommend flipping big hunks of meat top to bottom half way through the cook or if you have ribs on their side, flip them half way through so the downside becomes the topside.

[Metal Mike]

Not digital, but my solution has always been to adjust the clip on a Long Fryer Thermometer to hover just above wherever I want it.

Simple & it works



Pictured is my daily OTS cooker, likely between its annual cleans & never gets covered

[JackofAllTrades]

Nice @Metal Mike. Not sure I could live without my Maverick though. The remote receiver capabilities are amazing. I wish my ThermaQ had that.

[Travis]

@Metal Mike. Ol' school pit boys style 👍👍

[MikeRocksTheRed]

According to something I read at the SnS site, the temperature across the indirect side of the grill grate should be relatively the same so I usually put my probe on either end as @Travis alluded to. That has seemed to work pretty well.

Correct me if I'm wrong @ABCbarbecue

This is correct.  Temps tend to be within about 20 F all over the indirect side, and the spot that's warmer tends to move around, so you end up with basically even cooking.  I've tested this many times.

The temperatures do increase noticeably as you get ABOVE the grate.  It's hotter 4 inches above the grate than at grate level.  Because of this I recommend flipping big hunks of meat top to bottom half way through the cook or if you have ribs on their side, flip them half way through so the downside becomes the topside.

This is very interesting and funny timing....  I smoked a big batch of turds yesterday and at one point when I checked on them there were about 5 of them in one small area that weren't as cooked (bacon wasn't as dark) as the others.  The next time I checked on them they had caught up.  So what you said makes perect sense and I saw it in action yesterday!

[Old Dave]

I like to put my probe right on the cooking grid in the middle of my meat.

[DirectDrive]

I put mine off to the side.
I want an "average" area and I want as little cable in the kettle as possible.
In this pic, I could have been a little more central, but it worked fine where it was.
That is my go-to location in a kettle.

[RadRacer]

I clip mine just under the grate on the indirect side, probably about 1/2" under it. Then I route the wire down and out a bottom vent

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[MikeRocksTheRed]

I clip mine just under the grate on the indirect side, probably about 1/2" under it. Then I route the wire down and out a bottom vent

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I like this idea.  No matter where you put it you are just getting the temp in that specfic place.  Under the grate might be a little different than at or above the grate, but as ABC has said the temp zones float around and it all evens out when its all said and done.  Putting the probe upside down under the grate solves a the problem of it getting in the way of  food and as long as you are careful putting your meat on allows you to put the probe in the center of your cooking zone.  I like it!

[pbe gummi bear]

I doesn't matter where you put your thermometer as long as it's at a reasonable distance from meat/fire/water, provides consistent temp readings, and you can learn how to control your cooker accordingly. I'd move it to the grate near the end of your ribs and place your top vent opposite of the fire.

[Troy]

i always clip to the underside of the grate as well